Preheat oven to 425 degrees. Place Brussels sprouts, bacon and garlic in a 10 inch Dutch oven. Season with salt and pepper. Drizzle with olive oil. Bake until tender and slightly charred. Drizzle with balsamic glaze.
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Preheat oven to 400 degrees. Place carrots on cast iron pan. In a small bowl, combine olive oil, honey and salt and pepper. Pour over carrots. Roast for 25-35 minutes. Sprinkle with parsley, if desired.